Herb Stuffed Sea Bass

After making my fresh mint tea yesterday I thought it was unfair on my other herbs that they were not being used. So, with fennel, thyme and basil I created this dish. It is quick, easy, light and delicious. A perfect summer meal.

  • 10-15 basil leaves
  • small handful of fresh dill
  • small handful of fresh thyme
  • 2 fresh whole seabass, scaled and cleaned
  • 2 gloves garlic, minced
  • rind of 1 lemon
  • 2 good pinches of anglesey salt
  • pepper
  • olive oil
Preheat the oven to 200 degrees celsius.  Finely chop all the herbs. Wash and pat dry the seabass. Slice 3 gashes in the fish on either side. Stuff the slashes with the garlic, chopped herbs and lemon rind. Repeat on both sides, and with any left over, stuff  in to the cavity of the fish. Sprinkle with the pinches of salt and pepper to taste.
Using aluminum foil, create a fish steamer (place the fish in the middle of the foil and wrap up the sides and top to create a little pouch for the fish to steam in). Drizzle over a little olive oil. Place on the oven tray and cook for 22-25 minutes.

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I served ours with Harissa Roast Vegetables and a large salad. Don’t worry about being exact with herb quantitates, work with what you have.

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